Tegasc recently published some information on a workshop examining best practice for the control of disease in plant production systems, specifically aimed at protecting against food poisoning from raw plants.
As we all know, fresh, raw mushrooms are increasingly a tasty addition to many salads and meals - see the letter from The Guardian reprinted in these columns. As Dr Fiona Brennan of Teagasc says “ Raw food is not heated, so if pathogens are present people will consume them.”
It’s good to know that the scientific food authority is working with producers in all areas to limit any spread of fresh food pathogens, to help protect consumers.
